Vegan vanilla crepes (eggless)

Recipe sponsored by Myprotein.

Hello everyone! I’m back here after a few good days without posting… And look, I like to drop by several times a week, and you know it! But I’ve been up to the top with the Christmas eBook… It’s finally out! 🙂

Ingredients

1 cup and 1/4 of wheat flour
1/2 teaspoon of baking powder
1 cup of oat milk
Nut butter
5 tablespoons of liquid vanilla
1/2 teaspoon of cinnamon
2 tablespoons of agave syrup
Olive oil
Toppings:< /strong>
Ice cream (you can make it by freezing two bananas and mashing them)
Dark chocolate
Nuts

Step by step

  1. In a bowl, mix the cup of oat milk with, the 5 tablespoons of vanilla, the 1/2 tsp of cinnamon, the 1/2 teaspoon of vanilla and the 2 tablespoons of agave syrup.
  2. Add the cup and 1/4 of wheat flour. Beat well with a whisk until you get a very homogeneous mixture.
  3. Now we heat up non-stick skillet over medium heat with a drizzle of olive oil.
  4. When it is hot, lower the heat to low and put a good layer of dough in the pan, trying to spread it from the inside out in the shape of circles, giving it a rounded shape.
  5. Lift the pan and rock it slightly to the sides, to finish spreading the dough throughout the entire pan. It has to be a very thin layer, and that’s why it’s important to keep the pan not too hot, because if the dough dries too quickly we won’t be able to spread it.
  6. Let the pan return to the heat. We will see that the dough is drying because it will darken and little bubbles will come out. Let it dry well until it browns on the bottom.
  7. Now, with a wooden or silicone spatula, carefully turn it over and let it brown on the other side.
  8. When is ready, remove it, grease the pan again with a splash of olive oil and repeat the process until all the dough is finished.
  9. Next, we fill with nut cream, fold the crepes and decorate with a handful of chopped nuts, chocolate chips ( you just have to pass the chocolate through a potato peeler) and, optionally, a scoop of ice cream.
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